ArticleACS omega2017
In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise.
Article in ACS omega, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed, 40 citations in OpenAlex.
- Inverse ISAsomes in Bio-Compatible Oils-Exploring Formulations in Squalane, Triolein and Olive Oil.Nanomaterials (Basel, Switzerland) · 2022Article
- The influence of lipid digestion on the fate of orally administered drug delivery vehicles.Biochemical Society transactions · 2021Review
- Recent advances in drug delivery applications of cubosomes, hexosomes, and solid lipid nanoparticles.Acta pharmaceutica Sinica. B · 2021Review
- Liquid Crystalline Phases for Enhancement of Oral Bioavailability.AAPS PharmSciTech · 2021Review
- Formation of Self-Assembled Mesophases During Lipid Digestion.Frontiers in cell and developmental biology · 2021Review
- Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions.Frontiers in bioengineering and biotechnology · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Triglycerides in food products such as mayonnaise are a vital source of energy and essential for a complete and healthy diet. Their molecular structures consist of a glycerol backbone esterified with fatty acids on the two outer and the middle positions. During the digestion of triglycerides by pancreatic lipase in the small intestine, the ester bonds on the outer positions are hydrolyzed, leading to amphiphilic monoglycerides and free fatty acids as products. Depending on their chain length and degree of saturation, these products can self-assemble into a variety of structures in excess water. In this study, we report the discovery of highly ordered nanostructures inside of the mayonnaise emulsion droplets during in vitro digestion of mayonnaise under simulated in vivo conditions using time-resolved synchrotron small-angle X-ray scattering. The formation of these structures is most likely linked to their function as a carrier and controlled release system for food nutrients, especially poorly water-soluble components, in the aqueous milieu of the digestive tract. This detailed understanding of nanostructure formation during the digestion of triglyceride-containing food products such as mayonnaise may have fundamental implications for the development of foods with improved nutritional and functional properties.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.